Preparation

Lightly oil pizza pan and sprinkle evenly with cornmeal. Put oven rack in lowest position and preheat oven to 425°F.

Mix flour mix, millet flour, xanthan gum, salt, sugar, and yeast in a large bowl with an electric mixer at medium speed. Add water and 1 teaspoon oil and mix until just combined, scraping down side of bowl occasionally. Mixture will be thin and more like a batter than a dough. Increase speed to high and beat until smooth, about 2 minutes.

Spoon batter into center of pan and use wet offset spatula to spread to edges of pan in a thin layer.

Loosely cover pan with an oiled sheet of plastic (oiled side down) and let stand in a warm place until doubled in bulk, about 40 minutes.

Bake pizza crust until golden, about 15 minutes. Remove from oven and cover crust with toppings of your choice. Bake until toppings are heated through, about 6 minutes (this will vary depending on toppings). Transfer pizza on pan to a rack to cool slightly, about 3 minutes.

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Reviews

Dear A Cook, or should I just say, under informed militant vegan. You're right, yeast is a alive. It is a single celled fungi. Your body has it's own crop of them, you murder them and countless other single celled beings every time you wash your hands. Things that are also alive; spinach, tomatoes, zucchini, mushrooms, the live cultures in miso... in fact if you can get nutrition out of it, it was alive once. Face it. You have to take life to survive. If you have a problem with that, learn to photosynthesize. And good luck to you.

@A cook from 2/13/10
Are you kidding me??
Yeast is not an
animal product. It
is not sentient. You
actually kill yeasts
everyday in your
body naturally,
along with tons of
other
microorganisms. If
you don't eat a
unicellular fungi,
do you dare eat
mushrooms, let alone
far more complex
living plants!
Epicurious has this
categorized
properly, you have
totally lost
perspective.

From a Chicagoan
with no food
allergies/dietary
restrictions... this
is not the pizza
crust for me. Made
it once, consistency
was good, flavor was
not. Maybe I'm
spoiled with Lou
Malnati's. Wouldn't
try this again.

I am just making this now, I wouldn't
call the consistency like batter but
sticky dough. I had a difficult time
getting it moved around the whole pan.
I covered it with the oiled plastic
wrap and rolled it out with a rolling
pin to all the edges. Did I do
something wrong?

As a diagnosed celiac of 1 1/2 years, I have had to do without pizza. I just saw this, and decided to go for it. It was delicious--it turned out perfect. It's the best version of pizza I have tried. It's so good I would serve it to people who can eat wheat, which is the true test.
Two things--I added a little more cornmeal to the pizza pan for flavor and texture, and this turned out great.
Also--once the crust is baked and you have added your toppings, I had to move the pan up a few notches in the oven to get the cheese to melt and to heat the toppings all the way through.
Quick rise yeast is what they mean when they call for fast-acting yeast.
Don't be intimidated by the ingredient list. I bought standard size bags of all the items, and the total came to $23.00. The most expensive item was the xantham gun, which comes in a large quantity, and is only used a teaspoon or two at a time. This would easily make several good-sized pizzas for less than $25.00.
Great for gluten-free appetizers--I would cut the completed pizza out with a small circle cutter and serve warm.

I found out about 5 years ago that I have an allergy to wheat. Since that time I have been unable to enjoy the dishes that so many of us take for granted, like pasta, muffins, bread, etc. I've had to change my whole life to adapt to this allergy. One of the things I miss most is pizza, so imagine my amazement when I found this recipe in a recent edition of Gourmet. I had tried many, many times, to create my own pizza dough using various recipes, every time I ended up with a hard, cracker-like crust, a total letdown. I admit I was skeptical when I read the recipe, and was totally overwhelmed by the number of flours and ingredients I had to buy. But I did finally try it and the result was amazing. I was able to eat pizza for the first time in 5 years and it was so good I could hardly tell the difference. If you're like me and have a wheat allergy this recipe is heaven sent.